Andes Mint Chocolate Cake
 
Prep time
Cook time
Total time
 
This cake is extra delicious served warm. If timing doesn't work out to serve it to guests while still slightly warm, just warm each slice in the microwave for 15-20 seconds before adding the ice cream and chocolate sauce. Mint Chocolate Chip ice cream would be awesome!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 devils food cake mix
  • 1 small box instant chocolate pudding
  • 4 eggs
  • ¾ cup water
  • ¾ cup oil, I use canola
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 generous cup of Andes Mint chips or chopped Andes Mints
  • More mints for drizzling on top
  • 1 square white chocolate almond bark (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl beat eggs until frothy.
  3. Add oil and water and mix until well blended.
  4. Add cake mix, sour cream and vanilla, beat until well blended
  5. Add pudding mix and mix until well combined.
  6. Fold in Andes Mint chips. Batter will be thick.
  7. Spoon batter into a well-greased bundt pan.
  8. Bake at 350° for 45-50 minutes.
  9. Test center with a toothpick, it will come out clean when the cake is done.
  10. I cool my bundts in the freezer, the cake will come out much easier if it is completely cool, but I like to serve it a little warm so I take it out when the cake is still slightly warm
  11. Run a butter knife around all of the edges and then invert onto a large plate or cake stand
  12. In a double boiler or in the microwave, melt the remaining cup or so of mint chips and drizzle over cake
  13. Do the same with the square of white almond bark if you chose to add it,
  14. Serve warm with ice cream and chocolate sauce.
Recipe by Real Life Dinner at https://reallifedinner.com/andes-mint-chocolate-bundt-cake/